Kale-and-Collards Salad
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Ingredients
1 bunch fresh herbs (about 8 ounces)
1 bunch tuscan kale (about 8 ounces)
¾ cup sweetened dried cranberries
Lemon dressing
3 Bartlett pears, sliced
2 avocados, peeled and diced
1 tablespoon fresh lemon juice
1 small head of radicchio, minced
¾ cup chopped toasted pecans
6 slices bacon, minced
To make
When preparing this invigorating salad, pre-season the kale and kale leaves to soften them.
Trim and discard the stiff stems from the middle of the cabbage leaves; fold the leaves and roll them up, starting on 1 long side. Cut into 1/4-inch thick slices. Combine the kale, cranberries, and lemon dressing in a large bowl. Cover and refrigerate for 1 hour.Combine the pears and the following 2 ingredients just before serving. Combine the pear mixture, radicchio, pecans, and bacon with the kale mixture. Serve immediately.
Trim and discard the stiff stems from the middle of the cabbage leaves; fold the leaves and roll them up, starting on 1 long side. Cut into 1/4-inch thick slices. Combine the kale, cranberries, and lemon dressing in a large bowl. Cover and refrigerate for 1 hour.Combine the pears and the following 2 ingredients just before serving. Combine the pear mixture, radicchio, pecans, and bacon with the kale mixture. Serve immediately.
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Author:Admin
Published: 11/20/2023 9:39 PM
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